How to Get Your Citrus Chicken Marinade to Last 10 Days

It took me a while to get my Citrus chicken sauce to last this long, but once I finally got it right, I was hooked.

The chicken marination is the best part of the whole process.

You start with water, and then you add citrus fruits.

The citrus fruits add a citrus tang to the sauce, which gives it a citrus taste that complements the chicken.

Plus, they’re also an all-natural, organic food source that’s not genetically modified.

The key is to take the time to choose the right ingredients.

For this recipe, I used dried lemons because they’re one of the easiest to get your hands on, and they’re a lot cheaper than fresh.

If you don’t have lemonade or juice, you can make your own.

First, peel the lemons off the leaves and set aside.

Wash them in warm water and then rub them in a spice grinder to remove all the pulp and any seeds.

The pulp will add a nice, rich, citrus flavor.

You can also dry them out in a dishwasher, and that can also work.

Next, you need to soak the lemon in a large pot of water and set it aside to drain.

After a few hours, you should be left with a lemonade.

If not, then just pour it into a container and add the juice and herbs.

The juice helps to make the sauce more concentrated.

Add the lemon juice to the vinegar and vinegar to the lemonade and then mix it together to make a marinaded sauce.

This is what the sauce should look like.

It should taste just like the real thing.

Taste the sauce and then add salt and pepper to taste.

You could also use your favorite seasoning, but you can also add your own, too.

For me, this recipe makes 4 cups of sauce, so it’s a good amount to start with.

I think the salt helps to add a bit of flavor.

If it’s too salty, add a little more lemon juice and vinegar and then taste it.

You’ll want to stir it frequently so that the ingredients cook evenly and the sauce doesn’t stick to your hands.

I like to serve it with a side of chicken salad, which is usually the next best thing.


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